Salmon Chowder Bread Bowl | Recipes | Trident Seafoods

Ingredients

• 2 cans
• Trident Wild Pink Salmon 14.75 can,
• bones removed
• 2 Tbsp butter
• 2 stalks celery, diced
• 1 carrot, diced
• 1 onion, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 3 cups red potatoes, diced
• 2 cups chicken broth
• ½ tsp black pepper
• 1 tsp onion powder
• ¼ tsp dried thyme
• ½ tsp dried dill
• 1 ½ cups heavy cream
• 4 strips of bacon, cooked and chopped
• 2 sourdough boules
• Chopped parsley, for garnish
• Bacon bits, for garnish
• Oyster crackers, for serving